This Southern Country Fried Steak recipe is a prime example of classic Southern comfort food. This recipe results in cubed round steak that’s seasoned, coated, and fried to a perfect golden brown. I’ll also guide you through making pan gravy to serve alongside.
I rarely fry foods these days. After all, it makes a big mess on the stove, the whole house smells for days afterward, and it’s just not super healthy.
However, once in a while, I just have to open up the windows, put on a big apron, and fry up a batch of Country Fried Steak. It’s another good old Southern comfort food classic.
I know that there are people who would call this “chicken fried steak,” but that’s a different recipe! Chicken fried steak is when the steak is dipped in an egg or egg and milk mixture before flouring and frying.
Country fried steak skips the dipping step and simply dredges a well-seasoned piece of cubed steak in flour and then straight into the hot oil. Keep reading to find out exactly how to do it!
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 4
Primary Ingredient(s): Cubed Steak, Flour, Cooking Oil
Skill Level: Easy
What You’ll Like About This Recipe
- It’s crispy, flavorful, and delicious!
- You only need a few common ingredients.
- It only takes a few minutes to cook.
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I have lived in the South for over 10 years, and I am weak in the knees for your country fried steak.“
— Rachel J
Kitchen Tools You’ll Use
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- Cast iron skillet.
- Paper towel lined plate.
- Tongs or fork (for turning the steak).
Ingredient Notes
- Cubed steak — This is round steak that the butcher has processed through a machine that makes cuts through the meat making the beef much more tender.
- Seasoning Salt — Jane’s Krazy Mixed-Up Salt is my preference for a seasoning salt mix. You can, of course, use Lawry’s or any brand that you prefer.
- All-purpose flour — For dredging the steak.
- Cooking oil — I recommend peanut oil for any fried food recipe. It can withstand higher temperatures without burning.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on pages 186-187 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Country Fried Steak
- If necessary, cut the steak into serving-sized pieces.
- Place a cast iron skillet with about ½ inch of oil over medium-high heat.
- Liberally season both sides of the cubed steak with the seasoning salt.
Pro Tip
I use a seasoning salt blend for this recipe, but the traditional seasoning is just plain salt and pepper. Whatever you use, be sure to apply it liberally.
- Now, dredge the steak one piece at a time in flour.
What is “Dredging?”
👉 When I talk about “dredging,” I don’t mean “dusting” or “lightly flouring.” Notice the dish above. That’s holding about 2 cups of flour. You want enough flour so that you can really bury the meat down in it and get flour all in and around the crevices. Massage it a little, rub it around, and get it really well coated. Then lift it up and give it a little shake, but not much. You want a good amount of flour adhering to the surface.
- Check the oil to make sure it’s ready. My trick is to put the end of a wooden spoon in the oil. If bubbles start coming up around the handle, it’s ready.
- Now, carefully place your prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
- After 3-4 minutes, check for adequate browning. It should be really nice and richly browned. Turn to the second side to cook for an additional 2 to 3 minutes. Remove the steak to a paper towel lined plate and keep warm until serving.
Pro Tip
Don’t crowd the pan. If you put too much in the pan at once, the temperature of the oil falls and then you wind up with food stuck to the pan and all that crispy, crunchy goodness stays on the bottom of the pan instead of on the meat where it belongs. Besides, this cooks so quickly that you can easily do it in batches.
How to Make Homemade Pan Gravy
If you’d like to make a brown gravy to serve with your steak, here’s what you do.
- Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan.
- Put the pan back over medium heat and sprinkle in about 4 to 6 tablespoons of flour.
- Stir and cook until the flour turns golden brown.
- Stir in about 2 cups of water, bring to a boil, reduce the heat, and cook until thickened. It only takes a few minutes.
- Taste for seasoning and add salt and pepper as needed.
Pro Tip
This method for making pan gravy works with any fried meat, such as fried chicken or pork chops.
How to Serve
I typically serve this with mashed potatoes and old fashioned green beans. It’s also delicious with these Old Fashioned Copper Pennies on the side. And, of course, buttermilk biscuits are always appropriate!
How to Keep the Leftovers
Any leftovers can be kept for up to 4 days in the refrigerator. Reheat in the microwave or in a low oven until warmed through.
More Recipes You’ll Like
Questions About Country Fried Steak
Jane’s Krazy Mixed Up Salt can be found at most grocery stores and is also available on Amazon or through the brand’s website.
For this recipe, you will want to stick with cubed round steak.
I really recommend using a cast iron skillet if you can, but if you don’t have one, your next best option would be to fry it in an electric skillet.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Southern Country Fried Steak
Ingredients
- 2 pounds cubed steak
- cooking Oil
- 1 tablespoon Jane’s Crazy Mixed-Up Salt (or other seasoning salt)
- all-purpose flour
Instructions
- If necessary, cut the cubed steak into serving sized pieces.2 pounds cubed steak
- Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.cooking Oil
- Liberally season both sides of the cubed steak with the seasoning salt. You can use any seasoning salt that you like or just plain salt and pepper.1 tablespoon Jane’s Crazy Mixed-Up Salt
- Dredge the steak one piece at a time in flour.all-purpose flour
- Carefully place the prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
- Check for adequate browning and turn to the second side to cook for an additional 2 to 3 minutes.
- Remove steak to a paper towel lined plate and keep warm until serving.
To Make Gravy:
- Pour out all but about 4 tablespoons of the cookingoil, but keep all the crispies and drippings in the pan.
- Put the pan back over medium heat and sprinkle inabout 4 to 6 tablespoons of flour.
- Stir and cook until the flour turns a golden brown.
- Stir in about 2 cups of water, bring to a boil, reducethe heat and cook until thickened. It only takes a few minutes.
- Taste for seasoning and add salt and pepper as needed.
Notes
- When frying, don’t crowd the pan. If you put too much in the pan at once, the temperature of the oil falls and then you wind up with food stuck to the pan and all that crispy, crunchy goodness stays on the bottom of the pan instead of on the meat where it belongs.
- Any leftovers can be kept for up to 4 days in the refrigerator. Reheat in the microwave or in a low oven until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on November 2, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Just like my fathers! Delicious!
Just like granny used to make! I had no idea others made brown gravy with water. Love your site and your easy to follow directions.
Yes, I’ve always made gravy with water I guess because my mother and grandmothers did it that way. I don’t care for milk gravy at all as I find it too “heavy.”
wow, yummy!
I have zero confidence in the kitchen even though I’m responsible for all meals. Simple ingredients with great tips and explanation. Even my gravy was delicious and perfect! Thank you for this!
Nancy, you just don’t know how happy it makes me to hear that my recipe helped you in your kitchen. Comments like yours make all the work of blogging worthwhile!
Hi Lana. Whether it be beef, pork or venison, this is our favorite method to prepare cubed meat. This is also our favorite method for beef or venison liver. We are having liver with onion gravy, rice, steamed okra and biscuits for supper. Just put the liver in the milk to soak. Lana, sharing your Southern kitchen expertise is so sweet. Bless Your Heart!
My pleasure, Sharon!
Terrible. Flour just boiled under the almost 1/2” of oil. I ended up dumping 1/4 oil but no breading left on steaks. I’ll do it differently next time.
Your oil wasn’t hot enough.
Although I love eating this dish occasionally, I’ve never fixed it at home. This recipe was very good and my husband and I enjoyed it. Thank you for sharing.
I’m so glad you enjoyed it, Glinda!
Did you brown the flour in 4 Tbsps of the leftover oil plus the bits? 1/2 inch of oil sounds like too much.
Yes. The instructions say “Pour out all but about 4 tablespoons of the cooking oil, but keep all the crispies and drippings in the pan.”
Can I use round steak
You will need cubed steak for this recipe. Round steak (without being cubed) is too tough for this technique.
I am craving this!
It really is one of those things that you simply must have on occasion. Just open a window and fry some!
This recipe is simple and tasty, and a lifesaver when you realize too late that you don’t have any eggs or milk!
Thanks, Ashlynn! I’m happy you like it!
There’s also a meat press “Fast Cutlet Maker V2”. It flattens the meat and create a cube pattern on it. It’s popular among germany people.
I’ve made this for years, I’m from Ind. and it’s a staple there. The only difference to the way I make this is
I use milk instead of water. Milk gravy goes with just about everything, sausage, fried chicken, pork chops
just to name a few of my favorites. There’s nothing better for breakfast than sausage, milk gravy, and biscuits.
maybe this is what I have been doing wrong……………….. dipping it in eggs
going to try just flour………. yours looks so good
How do. U make the gravy? Will try this receipe..yum..
I’m over 70 and have been frying steak like this my whole life. This is also the way I fry chicken. No egg, no milk, no mess Just flour, salt pepper and into the pan. When chicken is done, dump the rest of the flour into the pan for gravy – milk or brown.
I like my gravy to be a deep brown. I seem to either under brown or burn. Any tips?
I love country fried steak. I grew up on this sort of food and yet at 48 I am only 6lbs over my “ideal” weight. I love good food. I usually have this steak with milk gravy, but it is good either way. Just depends on your craving.
I love Chicken Fried Steak!! If you marinate the cube steaks in buttermilk over night, (discard buttermilk before cooking), add some seasonings to your flour, double dip the cube steaks, (in flour, then buttermilk, then flour) then fry them up, they will be more flavorful. Sorry but your way is just too bland. I from Texas, we like things with a lot of flavor!! :)
You do it perfect just like I do. It’s not bland honey it’s her way just as good. Some don’t like the Buttermilk way this is just another way to do it. if you don’t have buttermilk who cares?? I sure wouldn’t bite this cook she is good. She’s helpful.
thank you